Margerum M5 White Blend Santa Barbara 2019


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On trips to France, Doug Margerum found white Rhône Blends to be quite compelling and wanted to make wine like that. At first he was stymied without a source of high-quality white Rhône grapes. In 2016, he secured a twenty-year lease with Honea Vineyards in the Los Olivos District AVA—an ideal location to exercise full control over the cultivation of white Rhône grapes. The M5 White is produced from Grenache Blanc, Roussanne, Marsanne, Viognier and Picpoul Blanc from Honea Vineyards and a few other select vineyards in Santa Barbara County. The wine is fermented and aged for seven months in neutral oak (a combination of barriques and 500 liter puncheons). The M5 is light straw colored with aromas of apricots, white flowers, sweet honey, pineapple and brioche toast. Flavors of apples, wet stone and peach nectar and a full, round mouthfeel are matched with ample acidity to balance out the richness—a perfect combination to pair with Revel’s Pot Pies.

About Margerum Wines:

Doug graduated from the University of California-Santa Barbara in 1981. With his background in retail wine sales, as a sommelier, and as a winemaker, Doug brings a unique perspective to Margerum. In the 1980s, his family owned The Wine Cask, a very well respected wine-focused restaurant—one that worked to bring Santa Barbara County wines to national prominence. He owned Vita Nova winery with other well-known wine makers (Bob Lindquist of Qupé and Jim Clendenen of Au Bon Climat). In 2001 Doug opened Margerum Wine Company in a tiny 240 square foot cold room behind Brander Vineyards with the philosophy of returning winemaking to its previous form of production—handcrafted and personal.

Margerum now operates out of their state-of-the-art winery in Buellton, California. They farm organically and sustainably, producing limited quantities of wines from leased Honea Estate Vineyards and other vineyards that they farm in Santa Barbara County. They produce handcrafted wines using the highest quality grapes, paying meticulous attention to pruning, soil, climate and farming methods. They make wines naturally, using the natural by-products of fermentation (CO2 and lees for antioxidation in place of sulfur), fermenting at very cold temperatures, keeping alcohol levels low, and picking early (and therefore with less ripeness) to achieve higher acidity and lower pH. Some of their wines are filtered. Just,” Doug says, “like you filter your coffee.”

Margerum winemaking practices are the antithesis of mass-production, kept relatively small scale so they can maintain their control over the wines.

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